Effect of acute salt ingestion upon core temperature in healthy men

Hypertension Research, 04/15/2011

These results may explain why some individuals are salt sensitive(SS) while others are salt resistant(SR). If these results are generalizable, it would be possible to account for the role of sodium chloride in the development of SS hypertension.

Methods

  • 22 healthy, non–hypertensive Caucasian men enrolled in two trials in which they ingested either salt and body temperature water (SALT), or body temperature water (WATER)
  • BP, Tre, cardiac index, peripheral resistance and urine output were monitored one, 2 and 3h post–baseline
  • Changes in the dependent variables were compared between those subjects who were salt sensitive (SS) and those who were salt resistant (SR) at the same time intervals

Results

  • The percentage change reduction in Tre was greater following SALT compared with WATER at +120min (–1.1±0.7 vs. –0.6±0.5%, P=0.009) and at +180min(–1.3±0.8 vs. –0.7±0.6%, P=0.003)
  • The percentage change reduction in Tre was greater in the SR group compared with the SS group at +180min(–1.6±0.9 vs. –0.9±0.5%, P=0.043)
  • SALT decreased Tre more than WATER.
  • SS individuals maintained temperature homeostasis more effectively than SR individuals following SALT

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